Packed with flavor and nutrients, Hearty Roasted Vegetables with Garlic and Herbs is a simple yet delicious dish that brings out the natural sweetness of vegetables while enhancing them with fragrant herbs and savory garlic.
This recipe is perfect as a standalone vegetarian meal, a hearty side dish, or a healthy addition to your weekly meal prep. The slow roasting process caramelizes the vegetables, giving them a rich, slightly crispy texture and a deep, complex flavor profile. Whether you’re serving guests or preparing a comforting dinner for yourself, this dish will satisfy your cravings while nourishing your body.
Ingredients
– 2 large carrots, peeled and chopped into chunks
– 2 medium potatoes, peeled and cut into cubes
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 zucchini, chopped into thick rounds
– 1 red onion, peeled and quartered
– 1 cup cherry tomatoes, whole
– 6 cloves garlic, peeled and smashed
– 3 tablespoons olive oil
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt to taste
– Black pepper to taste
– Optional: fresh parsley or basil for garnish
Instructions
- Preheat your oven to 400°F (200°C) – A high temperature helps to roast the vegetables evenly and develop a crisp, golden edge without overcooking the insides.
- Prepare all the vegetables – Wash, peel, and cut the carrots, potatoes, bell peppers, zucchini, and onion. Make sure the pieces are roughly the same size to ensure even cooking.
- Combine vegetables in a large mixing bowl – Add the chopped vegetables along with cherry tomatoes and smashed garlic cloves. The garlic will roast beautifully and add a mellow depth of flavor.
- Drizzle with olive oil – Pour the olive oil over the vegetables, ensuring every piece is coated for the perfect roast and to prevent sticking.
- Season generously – Add dried rosemary, thyme, oregano, salt, and black pepper. Toss well to ensure the herbs and seasoning are evenly distributed throughout the mixture.
- Arrange on a baking sheet – Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding to allow even roasting and crispiness. Use parchment paper for easy cleanup.
- Roast in the oven for 35–45 minutes – Check after 30 minutes and stir the vegetables to ensure they brown evenly on all sides. Continue roasting until vegetables are tender and edges are caramelized.
- Check for doneness – Insert a fork into a carrot or potato piece; it should go in easily without resistance. The garlic should be soft and golden, not burnt.
- Serve hot or warm – Transfer the roasted vegetables to a serving platter. You can garnish with freshly chopped parsley or basil for a pop of color and added freshness.
- Optional flavor boost – Squeeze a little lemon juice or sprinkle grated Parmesan on top before serving for an extra burst of flavor.